Fruit Salsa with Cinnamon Chips
A fresh fruit salsa made with pineapple, mango, berries and kiwi, served chilled with cinnamon-sugar tortilla chips.
Servings: 8 servings
Ingredients
Ingredients
- ?1/2 pineapplepeeled and diced
- ?1 mangopeeled and diced
- ?2 cupsstrawberrieshulled and chopped
- ?1 cupblueberries
- ?3 kiwispeeled and finely chopped
- ?2 applespeeled cored and diced
- ?1 limejuiced
- ??cupgranulated sugar
- ?1 teaspoonground cinnamon
- ?48 or 10-inch flour tortillascut into wedges
- ?Butter flavoured cooking spray or melted butter or vegetable oil
Instructions
Instructions
- In a large bowl, combine the 1/2 pineapple (peeled and diced), 1 mango (peeled and diced), 2 cups strawberries (hulled and chopped), 1 cup blueberries, 3 kiwis (peeled and finely chopped), 2 apples (peeled, cored and diced) and the juice of 1 lime. Gently toss to combine, cover, and refrigerate while you make the cinnamon chips.
- Preheat the oven to 350°F (180°C) and place a rack in the center position.
- In a small bowl, stir together ?? cup granulated sugar and 1 teaspoon ground cinnamon until evenly mixed.
- Using a knife or pizza cutter, cut the ?48 or 10-inch flour tortillas into wedges and arrange the wedges in a single layer on a sheet pan.
- Lightly coat both sides of the tortilla wedges with butter flavoured cooking spray or brush both sides with melted butter or vegetable oil.
- Sprinkle the cinnamon–sugar mixture evenly over the tortilla wedges.
- Bake the wedges for 8–10 minutes, checking at 8 minutes, until they are crisp and lightly golden.
- Remove the chips from the oven and allow them to cool on a wire rack or the sheet pan. Serve the cooled cinnamon chips with the chilled fruit salsa.
Equipment
- Large Bowl
- Small Bowl
- Sheet Pan
- Oven
- Knife or Pizza Cutter
- Wire Rack
Notes
This recipe makes a massive portion, great for parties and potlucks! Or halve it for a smaller group of people.
I store the salsa in the fridge for up to 3 days, and store the cinnamon chips in an airtight container so they stay nice and crispy. It depends on the fruit used, but in general, no need to add any sugar to the salsa as it’s sweet enough.
I store the salsa in the fridge for up to 3 days, and store the cinnamon chips in an airtight container so they stay nice and crispy. It depends on the fruit used, but in general, no need to add any sugar to the salsa as it’s sweet enough.